3ce£> IResselrofce putting

Ingredients

• X pint Cream
• 1 gill of Milk
• the yolks of 2 Eggs
• % oz. ground Almonds
• X lb. Loaf Sugar
• X gill. Brandy
• Xlb. Preserved Fruits, cut small

Method

1. 1

   Make a custard with the eggs, sugar, milk and cream.

2. 2

   When cold add the almonds and brandy and then freeze, and when half frozen add the fruits.

3. 3

   Then freeze until quite stiff, and pack it tightly into an ice mould, putting lard round the edge where the mould joins, so as to prevent the ice and salt getting in.

4. 4

   Bury it in a pail in ice and salt, and dip the mould in cold water when needed to turn it out.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 31. The excerpt below is the record exactly as published.

3ce£> IResselrofce putting. Ingredients.— X pint Cream, 1 gill of Milk, the yolks of 2 Eggs, % oz. ground Almonds, X lb. Loaf Sugar, X gill Brandy, Xlb. Preserved Fruits, cut small

Cook this with the app: pantry check, scaling, and the assistant.